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ChocolateCherryCheesecake.md

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Chocolate Cherry Cheesecake

This "light" cheesecake isn't as heavy as New York cheesecake, but still plenty worth the time if not the calories. The cherries pair wonderfully with both the chocolate and almonds, but there is no reason another fruit or curd couldn't be used as an alternate topping.

Preparation

Crust

Ingredients

  • 36 Oreos
  • 5 tbs unsalted butter (room room temperature)
  • pinch of kosher salt
  • 1/2 cup rough chopped semi-sweet chocolate

Preparation

  1. Preheat oven to 350°F
  2. In a food processor process Oreos, Unsalted Butter, and Salt until it becomes a fine crumb
  3. Line a 10-inch spring pan with parchment paper
  4. Add crumbs to springform pan, compressing with a solid bottom cup, cover bottom and build up edge 1/2 to 3/4 inch
  5. Bake crust for 8 to 10 minutes in a preheated 350°F oven
  6. Allow to cool
  7. Line crust base with rough chopped semi-sweet chocolate

Custard

Ingredients

  • 16 oz cream cheese (room room temperature)
  • 3/4 cup granulated white sugar
  • 4 medium eggs (room room temperature)
  • 3 cups full fat sour cream
  • pinch of kosher salt
  • 2 tsp quality vanilla

Preparation

  1. Preheat oven to 325°F
  2. Beet cream cheese and granulated white sugar until incorporated and smooth
  3. Add medium eggs one at time and mix until incorporated
  4. Add vanilla extract, sour cream, salt, and vanilla and mix until smooth
  5. Add custard to (cooled) crust and level
  6. Bake in a preheated 325°F oven for approximately 70 minutes, or until the the first coupe of inches from the edge is set
  7. Turn off heat and allow the cake to slowly cool in an opened oven for at least an hour or until it reaches room temperature
  8. Cool in refrigerator for at least 4 hours or until set

Cherry Topping

Ingredients

  • ~30 ounces pitted cherries
  • 1/2 cup water
  • 1/2 cup granulated sugar (use less for sweeter cherries)
  • 1 tbs corn starch
  • 1.5 fl oz Amaretto
  • sliced almonds

Preparation

  1. In a sauce pan combine cherries, 1/4 cup water, and granulated sugar in a saucepan
  2. Heat continuously stirring until sugar is dissolved
  3. Reduce mixture, this always seems to take longer than I'd expect
  4. Combine remaining water and corn starch making a slurry
  5. Add slurry to the cherry mixture stirring so it does not burn
  6. Once thickened add Amaretto
  7. Allow to completely cool
  8. Spoon over pie or individual slices, top with sliced almonds